about the harvest: The grapes were picked in the early morning hours in whole bunches.Yield: 7.5 t/haBalling: 18° BallingpH: 2.95Total Acid: 9.0 - 10.5

in the cellar : Only the
first 420 l of juice per ton was collected. It was then settled for 48 hours at 9 °C with only
enzymes. Fermentation was done at 14 °C for 15 to 20 days with EC1118. Malolactic
fermentation was completed in tanks. It was then left on the fine lees at 12 °C for 6 months
after fermentation, stirring every 14 days for the first three months and monthly thereafter.
The base wine was cold stabilised, racked, blended and bentonite added for protein
stabilisation. Bottling followed and the second fermentation was initiated and completed in
the bottle. After a minimum of 24 months on the lees the wine was riddled by hand and
disgorged. A liqueur with a small amount of barrel aged Chardonnay was used and 5 g/l sugar
was added.